Sugar and Spice Cookies
Freshly grated nutmeg tastes best here (and everywhere). You can purchase a single nutmeg in the bulk spice isle at most natural food stores and they last indefinitely. Grate the nutmeg into a small bowl with a rasp style greater or over the smallest holes of a box grater, then measure.
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Prep Time
240 minutes
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Cook Time
12 minutes
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Servings
Makes about 15 cookies
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- 1 cup Unsalted Butter, Softened
- 3/4 cups Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 2 1/2 cups All-Purpose Flour
- 1 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Grated Nutmeg
- 1/4 teaspoon Ground Cloves
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1
Beat with an electric mixer until light, about 1 minute:
Butter -
2
Add and beat until fluffy:
Sugar -
3
Add and mix until completely incorporated:
Egg
Vanilla -
4
Whisk together and add:
All Purpose Flour
Ground Cinnamon
Salt
Nutmeg
Ground cloves -
5
Mix just until all ingredients are well blended; do not over-mix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees.
Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.
Sprinkle with granulated sugar or colored sugar, if desired. Bake 10 to 12 minutes, until lightly colored.
Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
- 6 Enjoy!
-
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